Cranberry Cookies

Cranberry Cookies

1. Take out the butter in advance and wait for it to soften (the softened butter can be pressed down with your fingers; it is easy to soften when the room temperature is high in summer, and the temperature is low in winter. You can put it in the microwave oven for about 5 seconds to soften)

2. Pour in 60 grams of powdered sugar

3. Stir the butter and powdered sugar with a spoon, no need to beat

4. After the eggs are fully beaten, pour in 15 ml of whole egg liquid and mix well again

5. Dried cranberries are first cut into small particles with a knife, and then put in the freshly stirred butter and egg mixture

6. Pour in 115 grams of low-gluten flour

7. After mixing, it becomes a dough with moderate humidity, and then shape the dough into a rectangular parallelepiped with a width of about 6 cm and a height of about 4 cm by hand. So plastic surgery)

8. Then put it in the freezer layer of the refrigerator, it takes about 1 hour, is it frozen or not?

9. Use a knife to cut the frozen rectangular dough into slices about 0.7 cm thick, place them in a baking tray and put them in a preheated 165 degree oven, middle layer, and bake for 25 minutes (the oven temperature is different, about 25 minutes to observe the surface of the biscuits (Slightly golden yellow is OK)